Thanksgiving Tips: How Not to Serve a Raw Bird

Below:

Next story in Science

Thanksgiving is an unusual day for most Americans, in that we
generally cook up a whole bird rather than a precut array of
breasts and thighs. Cooking a turkey this way can be a real
challenge — but a few simple steps will keep you safe from
food-borne illness.

The best tool, according to North Carolina State University food
safety expert Ben Chapman, is a tip-sensitive digital
thermometer. Pop-up thermometers that come with the turkey are
unreliable, Chapman said in
a new video on turkey food safety, and older dial
thermometers are less precise than digital versions.

Using a digital thermometer, check the bird in multiple places,
Chapman said. You want to be sure the whole turkey hits 165
degrees Fahrenheit (74 degrees Celsius). Stay away from bones,
which heat faster, and focus on thick portions of meat,
especially sections in, and around, the body cavity.

The key temperature for turkey and chicken is 165 degrees F.
According to FoodSafety.gov, fresh pork, beef, veal and lamb need
to reach a temperature of 145 degrees F (63 degrees C), while
ground beef and other red meats need to hit 160 degrees F (71
degrees C). Take care when reheating leftovers, too: The U.S.
Department of Health and Human Services recommends casseroles and
leftovers reach 165 F, as well.

Keeping close tabs on your turkey's temperature will make
Thanksgiving much safer, Chapman said.

"By taking the temperature in multiple spots and knowing that
it's hit 165, we've done everything we can to reduce risk," he
said.